The pan in the photo is a natural to flip. I see them all the time in professional kitchens. That's what they are designed for. Large steep walled cast iron...not so much. My point is different situations call for different methods.

Two or three eggs in your pan; I'd flip. A half dozen eggs in a large cast iron would be basted if I had the cover, or turned with a spatula if I didn't.

I have seen people flip them and I have tried it twice. Once the eggs ended up behind the freezer and the second time stuck to the kitchen window. I have used a spatula ever since.